New blog candy contest!


How would you like to win this?

It is a cute recipe book that I did as part of a stamp camp last month. All you have to do to enter the contest is put your favorite quick and easy recipe in the comment section of my blog. I will pick a winner from all the recipes at the end of the week. Thanks for playing!

16 thoughts on “New blog candy contest!”

  1. Hi Lisa I can tell you are all pumped up and ready to go.
    My recipe is sooo simple and sooo delcious that you will keep coming for more.

    1 pkg graham crackers 1/2 cup margarine
    1/2 cup peacans finely chopped 1/2 cup sugar
    1/2 cup butter

    Separate sections of graham crackers and line on
    ungreased jelly roll pan so that the sides ofthe
    graham crackers are touching.Sprinkle pecans
    over evenly on the graham crackers.
    In a sauce pan, melt together butter,margarine and sugar. Boil and stir for 2 minutes. Pour
    slowly and evenly over the top of the graham
    crackers and nuts until all are covered.
    Bake at 325 for 8 to 10 minutes.Seprate with knife. Store in an airtight container. These can
    be frozen
    Then enjoy!!

  2. Surillitos are a favorite dish in Puerto Rico and can be eaten alone or corned beef or fry eggs. I love them with eggs and coffee. Yummy! They are made from cornmeal and if you’d like you can add grated cheese in the middle.

    Things You’ll Need

    * 2 cups of water
    * 1/2 tsp of salt
    * 1 tsp of sugar
    * grated cheese (optional)
    * 1 1/2 cups of yellow cornmeal fine
    * corn or vegetable oil for frying

    Step 1
    Bring water and salt to a boil in a saucepan. Remove from heat and add sugar and corn meal. It will thicken very quickly so make sure you are nearby.

    Step 2
    Remove from the stove and let it cool. Once it is cool enough to handle, take some of the mixture and shape into a ball and with your thumb press down a little and add the cheese then cigar shape it.

    Step 3
    Fry the corn sticks until they are golden brown on both sides and enjoy! Makes about 25 to 30 sticks.

    Very easy and delicious!!!

  3. Crock Pot Pulled Pork
    -piece of pork
    -1 can Coke (I like to use Cherry Coke)
    -1 bottle BBQ sauce
    Mix together and cook all day on low. How easy was that?

    1 chicken 2 1/2 to 3 lbs.
    2 qt. water
    1 onion, chopped
    2 cups ham; cooked and cubed (I buy deli ham in a chunk)
    3 potatoes, diced
    2 cans tomatoes; 16oz.each (cut up tomatoes)
    10 oz lima beans;frozen and parially thawed
    10 oz corn;whole kernel,frozen, partially thawed
    2 tsp. salt
    1 tsp sugar
    1/4 tsp. pepper
    1/2 tsp seasoned salt

    In a slow cooker combine chicken with water,onion,ham,and potatoes. Cook covered on LOW for 4 to 5 hours or til chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes,beans,corn,salt,seasoned salt,sugar and pepper. Turn control on HIGH. Cover and Cook on HIGH 1 hour. Serve in large individula bowls. Makes 8 servings. Enjoy

  5. Thanks for sharing your pics from Leadership! That little recipe book is adorable.

    Easy Chili
    1.5 lbs. lean ground beef
    1 chopped onion
    1 small green pepper, chopped
    2 garlic cloves, minced
    2 (16 oz) cans red kidney beans, drained, rinsed
    2 (14.5 oz) cans diced tomatoes
    2-3 tbsp chili powder
    1 tsp salt
    1 tsp pepper
    1 tsp ground cumin

    Cook first 4 ingredients in a large skillet over medium-high heat until beef is no longer pink. Drain. Place mixture in slow cooker, stir in beans and remaining ingredients. Cook at HIGH 3-4 hours or at LOW 5-6 hours. Makes 6-8 servings.

  6. Hey Lisa- Here’s a wintertime favorite:

    Crab & Pumpkin Bisque
    1 Tbs. unsalted margarine (Smart Balance)
    1 large leek, white and light green part thinly sliced (3/4 cup)
    1 (15 oz.) can pumpkin puree
    2 1/2 cups low salt chicken broth (can sub veggie broth, if desired)
    1/2 tsp. ground cardamom
    1/8 tsp. cayenne pepper
    6 oz. lump crabmeat

    Melt margarine in a large heavy saucepan over medium-high heat. Add leek and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to a small bowl and set aside. Add pumpkin, broth, cardamom and cayenne pepper to same saucepan, mixing well. Bring to a boil over high heat. Reduce heat and simmer uncovered 5 minutes. Stir in crabmeat and heat through. Ladle into shallow bowls and top with reserved leeks. Garnish as desired with toasted pumpkin seeds or dried cranberries. Enjoy!!

  7. Rich Chocolate Chip Toffee Bars

    2 1/3 cups all purpose flour
    2/3 cup packed light brown sugar
    3/4 cup butter
    1 egg
    2 cups semi sweet chocolate chips
    1 cup coarsly chopped nuts
    1 can sweetened condensed milk
    1 1/3 Heath Bits

    Heat oven to 350 degrees and grease13x9x2x baking pan. Combine flour and brown sugar is a large bowl. Cut in butter until mixture is course. Add egg, mix well.Stir in 1 1/2 cups of the chocolate chips and all the nuts. Set aside 1 1/2 of this mixture. Press tge remaining onto the bottom of the prepared pan. Bake for 10 min, Take out of the oven and pour sweetened condensed over the hot crust.Set aside 1/4 cup of the toffee bits. Sprinkle the remaining bitsover the sweetened condensed milk. Sprinkle the reserved crumb mixture and the remaining chocolate chips this. Bake for 25 to 30 minutes or until golden brown. Top with remaining bits. Cool completelu on a wire rack and then and then cut into bars. It makes about 48 bars and freezes well.

    The very best part is that I ordered the stamp stamp!

  8. Lisa,
    My favorite recipe that is quick to make for kids.

    You will need
    2 slices of bread
    Peanut Butter
    Jelly (your favorite flavor)

    Spread peanut butter and jelly over bread and put ttogether. Cut in half. Diagonally always looks best.

    Let me know if you use this recipe 🙂

    Love ya
    Max 🙂

  9. Quick and Simple Fudge

    1 24 oz package of chocolate chips (I love Hershey’s Dark Chocolate chips)
    1 can condensed milk
    1 teaspoon vanilla

    Line a shallow bar pan (works the best, but a cake pan will work too), with wax paper and set aside.

    Melt chips with condensed milk in microwave for 1 minute. Pull out and stir in vanilla. Microwave for 1 more minute and stir well.

    Work quickly, as the chocolate cools quickly. Pour mixture onto pan and spread out evenly. Let sit on counter for 30-60 minutes, to cool. Place in frig for 1 hour. Pull out and cut into small pieces (if you keep it in the frig for longer, it’s harder to cut). Keep in frig.

    Makes a lot :O)

    Everyone thinks you spent a long time making this fudge and it takes only 5 minutes–it’s a huge hit with everyone who tries it.


  10. well I am not a baker…so most of my baking consists of going to the bakery and buying it. But I do like to make pancakes for the kids…
    1 c flour
    1 egg
    1 tsp baking soda
    1 c milk
    splash of vanilla.

    Mix and cook. Quick and easy and the kids love it.


  11. Hi there!
    My favourite recipe is a dessert, it is so delicious and the easiest thing to make!

    No Bake CheeseCake!

    You will need:
    – graham crackers (I prefer to use an already made graham cracker pie crust)
    – 1 stick of cream cheese
    – half a tub of whipped cream
    – your choice topping!

    Just mix the cream cheese and whipped cream up with your mixer and pour into your pie crust.
    Chill for 12 hours for best results, but not necessary.

    You can put the toppings on now or when you serve. I prefer to put them on as I serve and have a choice of toppings!

    I love this recipe because it is soooo easy to make, and everyone loves this recipe! You can also use light cream cheese and light whipped topping for a low-fat dessert! It feels so light in your stomach compared to New York Cheesecake!

  12. This would be a recipe that makes 24 rich Chocolate Truffles, it’s quite easy to make and doesn’t take long.

    This is what you need:
    100g plain chocolate, broken into small pieces
    15ml ( 1 tablespoon) liqueur, e.g. Grand Marnier, Cointreau, Tia Maria, etc.
    225g icing sugar
    100g unsalted butter
    30ml (2 tablespoons) drinking chococlate

    Melt the chocolate, remove from the heat and beat in the liqueur, icing sugar and butter until smooth. If necessary, add a little more icing sugar to give a firm paste. Divide into 24 pieces and shape into balls. Roll each one in the drinking chocolate until completely covered, then place in paper sweet cases.


  13. This is so easy and since nearly everyone loves chocolate, I never have any left to bring home.

    Mix together:
    3 Cups MILK
    Fold in:
    8 oz. COOL WHIP

    GRAHAM CRACKERS, pudding, graham crackers… until ingredients are used up. Make certain to end up with graham crackers on the top.

    In the microwave, melt about 1/2 container of ANY TYPE CHOCOLATE READY TO USE FROSTING.

    Cover top of cake with frosting. Refrigerate overnight. Enjoy!

  14. My quick and easy stand by recipe is “Western Breakfast” – a dish perfect for dinner too! Fry up some bacon and crumble. Remove bacon from pan and set aside. In same pan, cook up a big of hash browns. Put bacon back in the pan with the hashbrowns. Season as desired (I used seasoned salt, pepper, garlic powder and paprika. Just salt and pepper is terrific too though!). In a bowl, whisk 5-6 eggs – add to potatoes and stir until eggs are scrambled & cooked. Serve hot with toast and good coffee! (Ketchup is a must for me too!). Enjoy!

  15. Hi Lisa, I may be too late to submit my recipe, but here is my Mother’s quick and easy cornbread. It is great to round out stew, soup or chili on these cold days.

    1 cup yellow self rising corn meal
    2 tsp. baking powder
    1/2 tsp. salt
    2 beaten eggs
    8 oz. sour cream
    1 small can creamed corn
    1/2 cup oil

    Preheat oven to 400 degrees. Spray bottom and sides of 8-9 inch iron skillet with Pam. Add a small amount of oil to skillet and heat the skillet on top of the stove or in the oven. Mix the above ingredients until blended and then pour into the hot skillet. Bake in oven until bread is golden on top and it tests done with a cake tester or toothpick. Invert on plate or cooling rack and cool slightly before serving. It takes about 10-25 minutes in the oven.

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